Prime at Saratoga National is a rustic, yet elegant steakhouse concept in Saratoga Springs, where you can expect an unforgettable New York steakhouse experience through our chef-driven cuisine, world-class wine program and unparalleled hospitality.
Our culinary team is led by Executive Chef Jason Saunders. Iowa Premium, USDA PRIME steaks anchor the menu with innovative seafood creations, as well as non-steak options. Modern takes on traditional steakhouse classics are complemented delicious made by scratch desserts.
A thoughtfully crafted award-winning wine list complements the menu with noted international selections.
The bar at Prime at Saratoga National also offers a selection of tempting specialty cocktails, a variety of martinis and an enviable collection of whiskeys and single malt scotches.
Choose to dine in our warmly appointed elegant Main Dining Room or outside on our lower patio over-looking the 18th hole. The patio features teakwood furniture, fire-pits, and soothing infinity pool. Offering a more casual atmosphere to relax and take in the breath-taking views of our championship golf course.
Prime's kitchen is led by Executive Chef Jason Saunders. Jason began his culinary career at age 16 as a cook at the Saratoga Race Course. He honed his skills learning from chef mentors, as well as in Schenectady County Community College's critically acclaimed culinary program.
After a stint at the Glen Sanders Mansion restaurant, he spent four years traveling and working as a chef in Vermont, Oregon and Ireland. He returned to the Capital Region and eventually became Chef de Cuisine at Angelo's 677 Prime in Albany when it opened in 2005. Jason went on to serve as the Banquet Chef and now Executive Chef at Saratoga National Golf Club.
Under his leadership, Prime at Saratoga National, as well as weddings and social events at the club, have received unprecedented acclaim. Chef Saunders heads up a staff of up to 50 employees. His food is simple and delicious, with influences from his Irish and Italian heritage.
Prime at Saratoga National is the place to be during the summer race season. Just a few minutes from the Saratoga Race Course, Prime's outdoor patio has been voted best in the area by Capital Region Living several years in a row.
Reservations are recommended, but not required. Dress is business casual. Prime at Saratoga National serves lunch and dinner daily during golf season. Sunday brunch, complete with live jazz music, is a local favorite.
Whether cooling off after a round of golf, or out for a night on the town, Prime at Saratoga National is your best bet for dining in Saratoga Springs.
With over 19 years experience in the hospitality industry, Lauren joined the Mazzone Hospitality team in 1996, when Angelo took over the food & beverage operations at the Hall of Springs in Saratoga.
While completing her Bachelor's Degree in Elementary Education at the College of St. Rose, she quickly moved up the ranks in roles such as Banquet Wait-staff, Banquet Captain and Banquet Manager of the Hall of Springs & Off-Premise Events. In 2002 Lauren helped create & implement a training program for all Mazzone Hospitality properties & staff, as the Director of Training & Hiring.
She eventually moved into sales at The Desmond Hotel in Albany and The Saratoga Hilton where she specialized in both Weddings & Corporate Events.
In August 2008, Lauren returned to Mazzone Hospitality as Director of Sales at Saratoga National Golf Club. A native of Saratoga Springs, it was a perfect fit to return to her roots with the Mazzone Family.
Being in and around kitchens since the age of 5, Jason started his career at 16 with his first job as a cook at the Saratoga Race Track. Having worked at several Capital Region restaurants, Jason honed his skills by learning from chef mentors, and as a graduate of Schenectady County Community College's critically acclaimed Culinary Program.
After working at the Glen Sanders Mansion restaurant, he went on to spend the next four years traveling and working as a chef in Vermont, Oregon and Ireland. Upon his return to the Capital Region, he became Sous Chef for the Mazzone Management Group at a popular summer destination, The Lodge, in Saratoga.
After proving his skills at the seasonal restaurant, he stayed on with Mazzone as the Chef de Cuisine of Angelo's 677 Prime in Albany for it's opening in 2005. He went on to be the Banquet Chef at Saratoga National Golf Club, and today is the Executive Chef of Saratoga National Golf Club. Under his leadership, the club's restaurant, Prime at Saratoga National, as well as the weddings and social events have seen unprecedented success in both sales and critical acclaim.
Chef Saunders is responsible for a staff of up to 50 employees over the summer season. His food is simplistic and delicious, with influences from his Irish and Italian heritage. He uses fresh and local ingredients to create enlightened dishes where the ingredients speak for themselves.
Danielle Robinson, Wedding and Social Event Planner for Saratoga National Golf Club, joined the company in April 2009 as a prep cook and became Garde Manager Chef for a year and a half, then went up to Saratoga National as a server and then Captain and moved on to Banquet Manager for two years, lastly moved to Mazzone Catering for 3 years as the Catering Manager of Off Premise Catering under Mazzone Hospitality. Danielle graduated from Schenectady County Community College with a degree in Hotel Restaurant Management and Culinary Arts. Danielle enjoys planning events because she loves being able to take all the knowledge that she has learned in the execution of the events to create a dream come true for her clients from start to finish.
Tatyanna graduated from SUNY Plattsburgh with a Bachelor's Degree in Public Relations and minors in Journalism, Marketing and Communications. During her time at SUNY Plattsburgh, Tatyanna planned and executed campaign events for the Clinton County Health Department and SUNY Plattsburgh’s Alumni Association, was the social and special events coordinator for Delta Phi Epsilon Sorority, as well as a freelance writer for SUNY Plattsburgh’s Greek Life Community Blog. Prior to graduation, Tatyanna had been working in the service industry since the age of 16. She then started as a banquet server with Mazzone, at Saratoga National Golf Club, in April 2013. Her passion for hospitality and the event industry grew during her summers at Saratoga National. In just two short years she grew into the role of bridal attendant, then banquet captain, and upon graduation in December 2015, Tatyanna became the Social Events Manager. Tatyanna’s love and dedication to the industry are what help her to make every single event, unforgettable.
Kristi Kempf graduated from St. Bonaventure University majoring in Business Management. She started her career in the production department for sports magazines in Chicago. Originally from Saratoga Springs, Kristi moved back to NY to be closer to family.
She started with Mazzone in June 2010 at Saratoga National Golf Club as a banquet server. She quickly became a bridal attendant and was promoted to captain and then Event Manager.
Most recently, Kristi has joined the sales team with the responsibility of handling all catering details for golf events and outings. Kristi loves seeing an event come together and the faces of our clients when they see what we've done for them.
Vivian Brammer joined Mazzone Hospitality's team in 2008 as a line cook while pursuing her associate's degree in Culinary Arts at Adirondack Community College. During her time at Adirondack Community College, she became the first culinary student to receive the Cardinal scholarship, and later went on to win the Parnassus Culinary Award and the Technology Award in food service. Ten months after Vivian was hired within the company she was promoted to Executive Pastry Chef at Prime at Saratoga National, 3 years later she was then promoted to Executive Sous chef.
Prior to working for Mazzone Hospitality Vivian worked in the front and back of the house at Chez Sophie and Saratoga Rose, working all facets of the restaurant from bussing and waiting tables, bartending, catering setup to line and prep work.
Vivian's experience, work ethic, and willingness to always lend a helping hand have led to her success, making her an integral part of the company.